Let’s Cook! – November 7, 2024
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LINDA HOSKINS
A long time reader from Springfield, Illinois sent me a recipe for Rhubarb pie, which happens to be my favorite kind of pie! Jeannine, I wish you would have sent me some pie too! I know that it’s not the season for fresh rhubarb, but this is for those lucky ones who have some in the freezer, or cut this out and save for next spring. Jeannine says this: I was given the rhubarb pie recipe by my sister in law, Wilma, probably 50 to 60 years ago!” And it is still my favorite. The pie crust recipe was given to me by my sister, Carol, who got it from her good friend, Patty. Both are gone now but I still think of them both when I use this recipe.”
FOOLPROOF PIE CRUST
Makes enough for 2 double crust pies
(Submitted by Jeannine Muchow)
■ 4 cups flour
■ 1 3/4 heaping cups Crisco
■ 1 Tbsp sugar
■ 2 tsp salt
■ 1 Tbsp vinegar
■ 1 egg
■ 1/2 cup ice water
Mix flour, sugar, salt and Crisco with a fork. In a separate bowl, mix vinegar, egg and water. Add to the flour mixture.
RHUBARB PIE
(Submitted by Jeanine Muchow)
■ 1 1/2 to 1 3/4 cup sugar
■ 7 Tbsp flour
■ 1/2 tsp salt
■ 1/2 tsp cinnamon
■ 2 Tbsp melted oleo
■ 2 eggs
■ 4 cups rhubarb, cut in pieces
Mix all together. Place in a pastry lined pei pan. Cover with top crust.. Sprinkle a little sugar on top of the crust. Bake at 425 degrees for 40 to 50 minutes.
You can tell this is an old fashioned recipe because it calls for oleo. Oleo, also known as margarine, is a plant based spread made from refined oils and water, designed to taste like butter. So basically, it’s “fake butter”. At one time, many people used margarine (or oleo) because it was believed to be healthier than real butter. Now, margarine is considered to be less healthy than butter. I recommend using real butter in cooking.
If you are using frozen rhubarb to make a pie, you should allow it to thaw. After thawing, drain any excess liquid from the rhubarb, or you will end up with a soggy crust. Whether you are using fresh or frozen rhubarb, here is a helpful tip. Rhubarb releases a lot of moisture, so always make vent holes to allow steam to escape. Cut small vent holes, or better yet, make a pretty lattice top.
One thing I always do with any fruit pie I make is to sprinkle some cornstarch on the bottom crust before adding filling. This helps avoid soggy crust without affecting the flavor.
If you have a recipe to share, please send to [email protected] or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks and Happy Cooking!
